Upside Down Cashew-Caramel Chocolate Cake

This is probably one of the most decadent cakes I have ever baked! Chocolate, caramel, and cashews (the mother of all fatty and tasty nuts!). When I came across a similar recipe for an upside down caramel cake, I couldn't resist trying it out with cashews and rich chocolate!

I made it for a small group of friends, and the cake disappeared in no time! No time to reflect on calories or guilt ;)

This is a must try cake! Substitute cashews with nuts of your choice.

Adapted from A Piece of Cake!
Ingredients:

1. 1.25 cups all purpose flour
2. 1.5 cups sugar
3. 1/2 cup unsweetened cocoa powder
4. 1 teaspoon baking soda
5. 3 eggs, at room temperature
6. 1 cup buttermilk
7. 1 stick butter (1/2 cup) at room temperature
8. 1 teaspoon vanilla extract
9. For the topping:
1. 6 tablespoons butter, at room temperature
2. 3/4 cup brown sugar
3. 3 tablespoons honey 
4. 1.25 cups plain cashews

Preparation:

1. Line the bottom of a 9 inch springform pan with parchment paper. Butter the sides and the bottom of the pan. Tightly wrap the outside of the pan with aluminum foil to prevent the caramel from leaking (very important step, do not skip!)
2. Preheat oven to 350 F
3. Mix the dry ingredients - flour, baking soda, and cocoa powder
4. Cream butter until soft
5. Add sugar and cream until fluffy
6. Add eggs and beat until mixed
7. Add vanilla extract and half the buttermilk and mix
8. Add half the dry ingredients and mix gently with a spatula
9. Add the rest of the buttermilk and mix gently
10. Add the final portion of the dry ingredients and mix with a spatula until just combined
11. Prepare the topping:
1. place 6 tablespoons of butter in the pan and bake for about 5 minutes or until the butter melts
2. Take the pan out of the oven, and sprinkle brown sugar evenly on top. Drizzle honey over it
3. Finally scatter or evenly arrange the cashews 
12. Carefully transfer batter onto the nuts and evenly spread
13. Bake for 45-50 minutes until a tester comes out with a few moist crumbs
14. Run a knife around the edges of the pan to loosen the cake. Carefully invert the pan onto a plate. Keep the pan pressed onto the plate for about 5 minutes so that all the gooey caramel slowly slides on top of the cake from the bottom. Then, gently remove the sprinform attachment and lift the bottom. Peel the parchment paper and replace the cashews (if any) that are stuck to the paper. 
15. Let the cake cool to room temperature or serve warm

Enjoy the luscious, crunchy treat!